I have the best success at making any coating stick, if I coat the meat first with flour, then egg, then the coating, whatever it is. It also helps to let the breaded meat sit for a bit and dry out some before frying.

I have a great recipe for this. It is a beer batter. Flour, salt & pepper, & enough beer to make the consistency of pancake mix. I love this particularly on deep fried squash. Just dip what ever food you're cooking into the batter & drop into a deep fryer. Coating stays put!